Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan creamy parsnip soup (no potatoes). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
A super creamy parsnip soup that is vegan and gluten-free. This soup does require a bit of prep work since you first have to dice up the parsnips and sweet potatoes and then roast them, but trust me every bit of effort is worth it for this ever so slightly sweet, fragrant and spicy soup. That's exactly what this soup is. It's creamy, brimming with the subtle flavor of parsnips and mild herbs, and it's so simple to make.
Vegan creamy parsnip soup (no potatoes) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vegan creamy parsnip soup (no potatoes) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegan creamy parsnip soup (no potatoes):
- Prepare 4 carrots
- Take 3 parsnips
- Make ready 2 sweet potatoes
- Get 1 small cauliflower
- Prepare 1 tablespoon cumin
- Prepare 1 tablespoon coriander
- Get 1 stock cube
- Get 2 onions
- Get 2.5 litres water
- Make ready 3 cloves garlic
All of that rich and creamy deliciousness is vegan. Even if you're a person who thinks they might not care for parsnips — this soup will. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded View image.
Steps to make Vegan creamy parsnip soup (no potatoes):
- Cube the vegetables and mix with vegetable oil, cumin and coriander.
- Roast for 45 minutes
- Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes
- Use a little of the water to deglaze the bottom of the pan. Then add 2 litres and stock cube and blend with a hand blender. Use the remaining 0.5 litres to create the consistency you enjoy
- Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded View image. Creamy Roasted Parsnip Soup. this link is to an external site that may or may not meet accessibility guidelines. Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
So that’s going to wrap this up for this special food vegan creamy parsnip soup (no potatoes) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
